LAMB · SMOKE

LAMB SHOULDER MATFOON

The underground-pit tradition, done in ceramic. A bone-in shoulder rubbed with bezar and loomi, smoked for six hours, then wrapped and left until it falls off the bone.

THE FIRE

INGREDIENTS · SERVES 8

• 2.5–3 KGBone-in lamb shoulder
• 3 TBSPBezar spice blend
• 2Dried limes (loomi), crushed
• 8Garlic cloves, crushed
• 3 TBSPGhee, melted
• 2 TSPCoarse salt
• A PINCHSaffron, in 3 tbsp warm water

METHOD

1. 01

   RUB

   THE NIGHT BEFORE

   Score the fat in a diamond pattern. Mix the bezar, loomi, garlic, salt and ghee into a paste and work it into every cut.

2. 02

   SETTLE AT 120°C

   Deflector in, oak buried in the coal, dome steady at 120°C.

3. 03

   SMOKE

   HOURS 0–6

   Fat side up, lid closed. Leave it alone.

4. 04

   WRAP

   HOUR 6

   Brush with the saffron water, wrap tightly in two layers of foil and put it back on.

5. 05

   FINISH

   HOURS 6–10

   Cook until the blade bone wiggles loose, around 95°C inside.

6. 06

   REST IN THE DOME

   Close both vents fully and leave the wrapped shoulder in the cooling dome for an hour. Pull it apart with tongs over rice.